Hospitality is a part of our ethos.
It’s at the heart of everything we do. Your guest experiences are expressed in all the senses, which is why we make sure the ambiance, service, and quality and consistency of food and beverage are what keeps them coming back.
mise en place
[MEEZ ahn plahs] “Everything in place” is the French practice of organizing meal preparation to make one’s kitchen more efficient and enjoyable.
Who we serve
We live and breathe hospitality. We are experts in all areas of the foodservice, and our portfolio spans all segments of the industry:
- Full-Service restaurants
- QSR’s
- Coffee Shops & Bakeries
- Bars & Nightclubs
- Family Entertainment Centers
- Event & Conference Venues
- University & Corporate Dining Facilities
- Hotels, Country Clubs, & Resorts
- Groceries & Markets
- Breweries
- Food Trucks
- Restaurant Groups & Independents
“My approach to every single project is to make sure the concept has the absolute best chance of success while maintaining the vision and passion of the client”
-Pat Weber-President and Founder
Who we are
Pat is a graduate of both the prestigious Culinary Institute of America in Hyde Park, New York, and Florida International University College of Hotel and Restaurant Management in Miami. Over the last 3 decades, Pat has worked beside some of the world’s most renowned chefs in some of the finest foodservice operations across the industry, including a long list of award-winning hotels and restaurants in New York, Atlanta, Miami, Kansas City, Charleston, and Minneapolis.
